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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix flour and lard, then add salt and water. Work into smooth dough and rest under a cover or in fridge for 30 minutes. | 2. Meanwhile, prepare the filling: | 3. Chop liver coarsely in a blender and mix with beef. | 4. Add salt and pepper and let rest for 10-20 minutes. | 5. Peel onion and pare potatoes, carrot and turnip; slice thinly, and blanch in boiling water for 2-3 minutes with thinly sliced celery. | 6. Drain and season with salt and pepper. | 7. Roll out dough to 1/8 inch thickness; cut into 3 large squares. | 8. Put a layer of vegetables on half of each square and top it with meat mixture. | 9. Brush edges of dough with egg and fold plain half over the meat. | 10. Pinch edges together tightly. | 11. Bake for 1 hour: first for 2-3 minutes at 400°F, then at 325°F for 1 hour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups		1156.56	253.2108	18.802	4.4872
salt	1	pinch		-	-	-	-
shortening	3	ounces		751.8285	0.0	0.0	85.0485
water	1/3 - 1/2	cup		0.0	0.0	0.0	0.0
beef	1/4			132.6003	0.0	26.1461	3.0487
celery rib	1			-	-	-	-
beef	1/2		ground	449.05699999999996	0.0	44.0439	28.8712
carrot	1			20.5	4.79	0.465	0.12
salt pepper				-	-	-	-
turnip	1			17.08	3.9223	0.5489999999999999	0.061
potato	2		sliced	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
onion	1			28.0	6.537999999999999	0.77	0.07

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.